vegan white cake recipe?

[yummama]

Okay, this might sound gross, but I have a serious craving for Betty Crocker/ Duncan Hines box-style white cake--something about that taste...maybe it's all in the chemicals, but I thought I would ask: can anyone direct me to a (possibly partially healthy) vegan white cake recipe that tastes like boxed white cake? Thanks in advance!

[crunchy_mommy]

I don't have a recipe but for DS's birthday I got a box cake mix from Whole Foods... I don't remember the brand, but it was organic, and I subbed flax seed for the eggs and water for the milk. It was good, everyone ate it, but I think you are right that you aren't going to get that taste you're craving without the chemicals! Check the boxes at the grocery store?

[425lisamarie]

I find egg replacer to work well in white cakes. Since they only call for the egg whites, it actually turns out good.

This is a very basic recipe. I'm sure there are lots of good vegan cakes out there using no eggs, this one needs the egg replacer.

2 1/4 cups cake flour, or 2 cups all purpose sifted with 1/4 cup cornstarch
1 tblsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1/2 cup oil
1 cup non dairy milk
1 tsp vanilla
3 egg replacer eggs whites (3 ounces water, 1 tblsp powder)

sift dry ingredients in a big mixing bowl or stand mixer. Beat egg replacer, add milk and vanilla and mix. Turn on mixer, add oil and mix on low until it looks crumbly. Add all but 1/2 cup of the wet, and mix on medium speed 1 minute. Scrape sides, add last of wet, beat another 30 seconds, scrape sides, beat a few more seconds. POur in to an oiled 9x13 or two round pans. Bake at 350 23 to 25 minutes for rounds, and i forget how long I bake a big pan....closer to 30 minutes

This is a fabulous all purpose easy cake. You can make it lemon by using lemon zest, juice of lemons (how ever many you have) and enough milk to equal the 1 cup liquid, and use 1 tsp vanilla, and 1 tsp lemon extract or oil (if you have it). The zest makes it very lemony though.

I like to fill it with seedless raspberry jam, and a very simple vanilla frosting. If you do the raspberry jam, add a tsp almond extract to the batter